Seasoning Size and Types of Fat


  • Walton's Employee

    Shakers

    Weekly Blog Post - Seasoning Size and Types of Fat

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Bone Marrow! Will it BBQ?! - The meatgistics User Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.

    What Projects are we looking ahead at?

    I am going through all of our shakers and listing the particle size of each shaker on the website. This was in response to @21cedar asking what shakers would be good to use with snacks. The particle size will matter for this when trying to pick one to use for seasoning certain snacks. For example, when I smoke Cashews or Almonds the Salt and Vinegar works better than the Ultimate Steak and Roast Rub as the seasoning can stick to the nuts as it is smaller. This should be done sometime near the end of this week.

    Other than that, Meatgistics University is still our main focus! We have completed Fresh Sausage and Cured Sausage and I really hope this new format helps people! All of the 101, 102, 103, etc. classes might be a little elementary for most of Meatgistics users but you still might pick up some good information and we need to get these early classes done so we can get into more complex classes.

    What’s on our Mind?

    I was talking to @Michael-Wright recently and he wanted to know about using Beef Fat instead of Pork Fat when making o a venison based (or other lean meat) sausage product. I’ve made beef brats in the past and there is a difference in the taste and texture when using beef, this is, in large part, due to the differences between pork fat and beef fat. Pork fat has a creamier texture to it and is, in general, a superior fat to use.

    However, beef fat will work and would be used in the same proportions as pork fat, so, if you have a recipe that calls for 18 lb of venison and 7 b of pork fat, you can use 7 lb of beef fat in place of that. Lots of people avoid pork fat for health or religious purposes so I went through all the recipes on https://meatgistics.waltonsinc.com/category/16/how-to-make-meat-recipes and added beef fat as an option!

    Oh, one other thing, we recently had a customer come through our retail store and he had some Lebanon Bologna that a customer made. He used Sure Gel and added some red pepper flakes and it was phenomenal! Definitely some of, maybe even the best product I have had from a customer since I have been here, so whoever you were if you see this let me know so I can give you credit!

    New Products



  • Thanks for the info on using beef fat in place of pork. Whenever I harvest a deer I do make a lot of sausage and never thought of using beef fat. It’s really good and will give it a try. Hopefully I will remember to post my results.


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Recent Posts

  • R

    Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?

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  • E

    @ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.

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  • Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.

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  • @meatmadam
    You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!

    read more
  • M

    Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?

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  • @meatmadam
    If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.

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